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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Applewood Smoked Sea Salt Pork Ribs
Smoky Applewood flavors this moist recipe. Used as a dry rub, it flavors and moistens these pork ribs. Slowly cooked, the meat falls right off the bone! A perfect addition to your July 4th Celebration!
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Yield:3-4
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Level of Difficulty:Easy
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Cook Time:1 Hours
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Prep Time:10 Minutes
Ingredients
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1
Rack of pork ribs
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2 tablespoons
applewood smoked sea salt
Directions
Take the meat out and bring to room temperature before cooking. Rinse off the pork and place on a large tray. Blot with paper towels to dry the meat.
Sprinkle one tablespoon of the applewood smoked sea salt over each side of the meat.
Meanwhile, bring your grill up to high heat. Keep on high heat for 15 minutes.
Place the ribs on the grill and cook on high heat for 4 minutes on each side. This creates a nice crust on the outside of the meat, adding flavor.
Once seared, move the meat to the top rack if possible. Cooking over indirect heat will make the ribs very tender. Bring to the heat down to the lowest setting. You may have to turn off one burner. The heat should be about 250 degrees.
Continue to slow cook the ribs until the meat reaches 165 degrees. It may take 45 minutes to 2 hours depending on your meat.
When the temperature is reached, remove from the grill and cover with foil. Let the meat rest for an additional 15 minutes before serving. This helps to redistribute the juices throughout the meat, and finish the cooking. Serve immediately!
